Smokey Buffalo Wings with Blue Cheese Dipping Sauce
BBQ styled chicken wings makes for a hardy meal.
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Founder of Vic's Meats, Australia's largest meat wholesaler of premium quality meats, owner of Victor Churchill butcher and the driving force behind Vic's Meat Market Day. Anthony is also the voice behind Ask the Butcher, an iPhone application designed to demystify cooking meat at home and soon– to–be a Foxtel TV show.
"I have dedicated my career to promoting the people and produce that are the backbone of Australia's meat industry".
Ingredients
- 4kg chicken wings
- ½ cup all-purpose flour
- 500ml tomato sauce
- 300ml white vinegar
- 80ml Tabasco Sauce
- 1 tsp garlic powder
- 1.5 tsp salt (granulised)
- 1 x 250gram block of butter
- 1 cup of sour cream
- ½ cup whole egg mayonnaise
- 150 grams of blue cheese (I used Blue Costello, it gives a milder taste for a more robust sauce use a stronger blue cheese)
- Celery sticks to serve
- 1 pinch of hickory chips
Method
- Preheat oven to 220c.
- Line tray with baking paper.
- Chop the wing into three pieces, discarding the tip. Dust the drumette and wingette liberally with flour and place on a tray lined with baking paper (try not to overcrowd them).
- Bake for 1 hour or until the wings look very crispy and golden brown.
- Whilst the wings are cooking, place the tomato sauce, white vinegar, tabasco sauce, garlic powder and salt into a saucepan and gently heat. Chop up the butter, add to the saucepan, stirring until dissolved. Remove the pan from the heat.
- Fill the Breville smoker with hickory chips and place the nozzle into the saucepan, covering with gladwrap. Turn on the smoking gun and infuse the sauce for 3 minutes. Set aside.
- Using a stick blender, place the sour cream, mayonnaise and blue cheese into a bowl. Blend till smooth.
- Take your wings out of the oven, coat each wing with the smoky sauce and serve immediately.
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